What's the difference between cassava flour and comb starch?
Production process:
Cassava powder is a kind of powdery particles obtained by peeling cassava, crushing and drying. Generally speaking, the production method is relatively simple.
The processing technology of cassava starch is complicated, including peeling, cleaning, crushing, screening, filtering, concentration, dehydration, drying, screening, etc., so as to obtain fine and high-quality powder particles, which are generally produced by industrial assembly lines.
Ways of use:
Cassava flour is generally solidified and transparent after heating, so it tastes more Q-elastic, so cassava flour is generally used to make food, such as taro balls, crystal jiaozi, desserts and so on.
Cassava starch is usually used as seasoning because it is powder. When cooking, you can use cassava starch to collect juice, or when frying some foods, you can wrap cassava starch on the outer layer of ingredients, which will make the fried food more crisp.
How to eat:
Cassava flour can't be eaten raw because of its rough processing. Cassava starch can be eaten directly because it removes the toxic substances in cassava.